Izakaya Sakura Cold Soba Salad With Crisp Vegetables

• 8 ounces dried soba noodles
• 14 cup reduced sodium soy sauce
• 2 tablespoons mirin
• 1 tablespoon unseasoned rice vinegar
• 12 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1 English cucumber, halved sliced
• 1 medium carrot, julienned
• 12 daikon radish, julienned
• 1 red bell pepper, halved sliced thinly
• 1 yellow bell pepper, halved sliced thinly
• 4 green onions, sliced diagonally

1. Cook soba as package directs.
2. Drain, cool, and pat dry with towels.
3. Mix soy sauce, mirin, vinegar, sesame oil and sugar in a small bowl.
4. Combine noodles and vegetables in a large serving bowl.
5. Pour the dressing over noodles tossing well to coat.
6. Portion into 6 bowls.

noodles, soy sauce, mirin, rice vinegar, sesame oil, sugar, cucumber, carrot, daikon radish, red bell pepper, yellow bell pepper, green onions

Taken from www.food.com/recipe/izakaya-sakura-cold-soba-salad-with-crisp-vegetables-512174 (may not work)